Willcox gym hosted the tenth annual Phi Sigma Sigma Holiday Bazaar on Sun., Dec.7.

The event featured 40 vendors from all over the tri-state area who specialize in handmade and artisan items, from jewelry and accessories, to homemade jams, candies, and other jarred goods.

Although Phi Sigma Sigma (Phi Sig), a national sorority, switched their philanthropy in recent years, Pace’s Delta Omega chapter continues to donate large amounts of proceeds, including those from the Holiday Bazaar, to The National Kidney Foundation, their former charity.

“There are 45 of us, and all of us are here on shifts,” said sophomore Phi Sig sister Jenny Appel. “This is our biggest event of the year, so we’re all here and it all goes to such a good cause.”

Phi Sig itself had tables set up like its guest vendors, selling personalized Santa hats, and fried Oreos, a yearly campus favorite.

Other favorite vendors drew in large crowds throughout the day.

“The Jam Man is our number one seller,” Appel said. “So many people come for him, and he’s been the most consistent vendor over the last few years.”

The Jam Man is Steve Giesel of Ringwood Farms in New City, New York, who has been selling his homemade jams and jellies at Phi Sig’s Bazaar since the event’s inception in 2004.

“I have a small berry farm and I have relationships with four other farmers in the region who let me pick what’s known as pit fruits at their places,” Giesel said. “Pit fruits are your plums, your pears, and your apricots. The jams are all natural and I make them myself.”

Students, parents, and community members came out for Giesel’s jams and other boutique goods featured at this event.

“My mom sent me with a shopping list,” said senior psychology major Korinne Tirrell as she perused the aisles of tables at the Holiday Bazaar. “I bought her the Jam Man’s apricot jalapeño jam last Christmas and she sent me back for more.”

Luckily for Tirrell, she was able to find her preferred variety sitting among various other flavors.

“We normally make 95 different flavors during the season,” Giesel said. “When we get to this point, however, I have about 30 different kinds left. When fruits come into season, that’s what we make. When they go out of season though, they’re gone until next year.”